When postdoctoral fellow Mahdiyeh Hasani of University of Guelph came to Canada in 2017 and began working with Professor Keith Warriner to decontaminate produce, she had no idea that in just a few years COVID-19 would dramatically change the world — and the impact of her research.
Professor Isabel Desgagné-Penix and her team at the Université du Québec à Trois-Rivières are the first to demonstrate that cannabinoids can be successfully grown in microalgae by a process called metabolic engineering.
The process of metabolic engineering extracts the genes responsible for cannabinoid production from cannabis plants and inserts them into algae, creating a type of cannabis surrogacy in algae.
Buddy is as old as maple syrup, and it’s not friendly. This burned-Tootsie-Roll taste can ruin syrup flavour and is undetectable until sap is processed — far too late for small producers to recoup costs.
The annual cost of buddy, which the Ontario Maple Syrup Producers Association (OMSPA) estimates can reach into the millions, is a lot of liquid gold for small producers who are forced to sell buddy product at highly reduced rates. To avoid the risk, some producers stop production too early in the season, missing the opportunity to make high-quality syrup.
“If this works, the potential impact will be huge because there are no long-term rehabilitation harnesses available on the market today,” said Dr. Julia Montgomery (Med Vet, PhD) at USask’s Western College of Veterinary Medicine, who leads the research.
The horse industry contributes more than $19 billion annually to the Canadian economy, according to a 2010 study by Equestrian Canada, and is responsible for more than 80,000 full-time jobs on farms and in horse racing and competitions.
Barley production, however, has declined over the past 15 years, as Canadian farmers lose ground to international competitors. International beer producers have a thirst for new varieties but Canada’s adoption process is slower than competitor countries. Australia and Germany bring new varietals of barley to market in five to seven years. In Canada, the same two strains have dominated the market for the past 20 years.
A few years later, that opportunity has allowed Joel to build a career for himself, and make developments that have benefitted the company and Canada’s agricultural sector.
“It was hardcore research,” says Joel, looking back on his internship. “Not just gathering data, but also looking at the results, drawing conclusions, and making recommendations directly to the general manager. It was more like a project as a professional than as an intern, and it definitely gave me a foot in the door.” Joel’s internship also led to the company filing a patent on some of his work.
To help tackle this environmental issue, Mitacs intern Oldooz Pooyanfar, a graduate student from Simon Fraser University’s School of Mechatronic Systems Engineering, is working on a ‘smart’ system that monitors the health of honey bees and their hives. Once installed inside a beehive, her integrated monitoring system allows beekeepers to observe and track the health of their colonies. The device uses microscopic sensors and microphones to pick up sounds and vibrations emitted by bees and can also be used to observe the temperature and humidity of each hive.
Enter InteliRain. The Alberta start-up has its sights set on solving inefficient outdoor sprinklers that waste water due to poor design. The company’s intelligent sprinkler systems only water the lawn or fields, while avoiding sidewalks.
However, when InteliRain CEO Cam Cote realised that wind was thwarting the efficiency of his sprinklers, he turned to University of Alberta mathematician Yile Zhang to develop an innovative solution through a Mitacs internship.
Adam is the brains behind the Eden Project, a unique social enterprise with a mission to offer local, organic produce at competitive prices.
“Global food systems are changing due to a variety of stressors, and food prices are climbing. We believe that urban agriculture and locally-grown food will play an important role in future food supplies as our societies adapt to these changes,” he explains.